Cloves

By: Hannah Roethler

Origin

Cloves are commercially harvested primarily in Indonesia , India, Madagascar, Zanzibar, Pakistan, Sri Lanka—and the largest producer, Pemba Island, just off the coast of Tanzania

Culinary Uses

Cloves are used in the cuisine of Asian, African, and the Near and Middle East,

They add flavor to meats, curries, and marinades, as well as fruit such as apples, pears, or rhubarb

Cloves have a warm, sweet and aromatic taste

Cloves are usually used dried

They go well with savory and sweet foods but must be used sparingly

Health Benefits

Help with dental problems and helps in root canal therapy for this you may find some clove oils in mouthwashes

Eugenol, the primary component of clove's volatile oils, functions as an anti-inflammatory substance

Good source of manganese, vitamin K and dietary fiber, and a good source of iron, magnesium, and calcium.

Interesting Facts

Ground cloves loose their flavor very quickly

Good quality whole cloves are reddish brown in color and will exude some oil when pressed with a fingernail

Nail shaped

Buds are generally picked up when they reach 1.5-2 cm in length

No-Bake Apple Walnut Tart Recipe

Ingredients:
  • Crust
  • 2-1/2 cups walnuts
  • 1-1/2 cups dates (Medjool dates work well)
  • sea salt to taste

  • Filling
  • 3 green apples, such as Granny Smith, sliced
  • juice of 1 lemon in 2 cups water
  • 1/4 tsp cinnamon
  • 1/2 tsp allspice
  • 1/8 tsp ground clove
  • 2 TBS honey
  • 1/2 cup apple juice
  • 1/4 cup raisins
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